Chocolate cup, grandma's mousse and raspberry coulis
Dark chocolate Easter eggs, raspberry coulis. A great treat!
IngredientsRecipe for 4 persons
Dark chocolate moldings
Preparation time: 90 min
- Easter dark chocolate moldings
Crystallization of chocolates (realization of the temperature curve).
- Dark Chocolate 30-32°C
- White Chocolate 27-29°C
- Milk Chocolate 29-30°C
Using the rhodoid sheets, perform the main molding as well as the ears and eyes. For this we will use a paper bag in which we will pour chocolate (the pastry pencil).
- Grandmas Mousse
Place the chocolate in a bowl on a steam bath. Heat your cream until it boils. Once the chocolate melts, remove from heat and then pour the cream on top of the chocolate. Mix well with the help of a whisk.
In a separate bowl, whisk your egg whites, then add the sugar once it starts to form peaks.
Add the egg yolks into the chocolate then mix well. Next, add the whipped egg whites to the chocolate mix and fold it in gently. Pour the mousse into you molds and then place the molds in the fridge, overnight ideally.
In a sauce pot, bring the sugar and water to a boil, remove from heat as soon as it comes to a boil. Cool the syrup down on ice or in the fridge. Finally, all that is left is to combine the syrup with the raspberry pulp.
Cut the fresh raspberries lengthwise.
With the help of a pastry bag, fill the chocolate cups with the mousse.
Finalize the dessert by garnishing with raspberry coulis, the fresh raspberries as well as a mint leaf.
The conservation of most chocolates should be in a dry environment and not exceeding 15°C / 59°F. Ideally, when handling chocolate, use plastic gloves to avoid leaving marks of your fingerprints. Your body gives off a heat at around 27°C, so you will easily mark the chocolate.
You can find rhodoid sheets in any art stores.